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Crispy Beans and Rice Ten Minute Chicken Tacos

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Crispy Beans and Rice Ten Minute Chicken Tacos
  • Prep Time 10 min
  • Total Time 10 min
  • Servings 8
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Try this new main dish adaptation of the popular Mexican rice and beans. Now in a taco boat, it is sure to be a hit with the whole family!

Ingredients

1
Old El Paso™ Taco Boats™ Soft Flour Tortillas
1
package (10 oz) frozen cooked rice, heated as directed on package
1/2
can (16-oz size) Old El Paso™ refried beans
1
package (1 oz) Old El Paso™ taco seasoning mix
1
cup shredded Mexican cheese blend (4 oz)
2
cups shredded deli rotisserie chicken (from 2-lb chicken)
Make it FRESH toppings, as desired (see below)

Directions

  • 1 Heat oven to 400°F. Line cookie sheet with foil. Place tortillas on cookie sheet.
  • 2 In large bowl, mix rice, 1/2 can of beans (reserve remaining half for another use), the taco seasoning mix, cheese and chicken, stirring well to combine. Divide mixture among tortillas.
  • 3 Bake 8 to 10 minutes or until mixture is well heated through and tortillas are golden brown. While tortillas are baking, prepare toppings. Serve tacos with toppings.
Tips  

Ideas for Make it FRESH toppings: fresh corn, sour cream, salsa, avocado chunks, chopped fresh cilantro, sliced jalapeño peppers, Sriracha sauce.

To truly make this a ten minute taco, use preshredded rotisserie chicken found in the supermarket.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Taco
Calories
260
(
Calories from Fat
100
)
Daily Value
Total Fat
11g
16%
(
Saturated Fat
4 1/2g
23%
,
Trans Fat
0g
)
Cholesterol
45mg
15%
Sodium
510mg
21%
Potassium
100mg
3%
Total Carbohydrate
24g
8%
(
Dietary Fiber
1g
7%
,
Sugars
0g
)
Protein
16g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 1/2 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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